| Type of Product Produces | Analysis Required | Regulatory Agencies Involved |
|---|---|---|
Acid Food Tomato based products (marinara, etc.) Fruit based products (chutneys, preserves) Fermented products (sauerkraut, etc.) |
• pH | Food & Drug Administration (FDA)
State Health Department |
Acidified Foods Pickles/pickled vegetables (relishes, chow-chow) Eggs & meats (pickled polish sausage) |
• pH of broth brine & solids | FDA (requires establishment/process registration) |
Low-Acid Foods Dessert toppings (fudge, fruit sauces) Cake-in-a-jar Soups (creams, chowders) Pet foods (dog biscuits, dog or cat food) |
• pH
• Water Activity (Aw) |
FDA (requires establishment/process registration) |
Smoked & Salted Fish Hot smoked/air or vacuum packaged Cold smoked/air or vacuum packaged |
• pH
• Water phase salt |
FDA |
Meats (Dried or Smoked) Jerky
Smoked Fowl
Sausage
Dry/Semi Dry
Fermented
Hot Smoked
Pickled (see acidified foods above)
|
• pH
• Aw • Moisture • Moisture:Protein Ration (M:P) |
United States Department of Agriculture (USDA) |
Cold Filled Products (Not Heated) Dressings Condiments |
• pH
• Aw |
FDA |
| Dairy Products | • pH
• Titratable pH • Aerobic Plate Count • Coliform Testing |
FDA
State Department of Agriculture |
| Dried Products | • pH
• Aw |
FDA |
Specialty Preserves Low-sugar fruit preserves Vegetable preserves* |
• pH
• Aw |
FDA |
Standard Fruit Preserves Standard Fruit Jams Standard Fruit Jellies |
• None | None |
| Baked Goods | • None | None |
*May be an acidified food based on formulation.
